I made a pie for Pi Day, made a peach pie (using your "Art of the Pie" recipe) with Frog Hollow peaches that I had frozen over the summer. I had one all butter crust in. the freezer so did a crumble topping (also from your book). It was great. We had it with vanilla ice .
Thank you for a great demonstration, and for all the tips. I forgot to ask, how do you keep the dough upright when pre-baking? Mine always slumps down. Thanks!
I thought I knew what I was doing in the pie department, but I see I could learn a lot from you. It was a fun class—and you’re a wonderful teacher! And now I know what to do with the scraps at the bottom of the bowl, how to avoid adding too much water and over-mixing the dough, and a lot more. Thanks, Kate!
I made a pie for Pi Day, made a peach pie (using your "Art of the Pie" recipe) with Frog Hollow peaches that I had frozen over the summer. I had one all butter crust in. the freezer so did a crumble topping (also from your book). It was great. We had it with vanilla ice .
The queen of Pi Day! 👑
The dough is all I need.
😉
Thank you for a great demonstration, and for all the tips. I forgot to ask, how do you keep the dough upright when pre-baking? Mine always slumps down. Thanks!
Thanks for this, Kate. I’m a little pie shy, and you just helped a lot! ❤️
Thank-you.
Saturday morning in the UK, your class is so relaxing to listen to and watch.
I knew of Pi day and the seven year regeneration of cells, but not about pastry, and making a pie with love.
🧡
Can’t wait for my class, you make things look so easy.
Kate:
Such good memories today of Jackie…who taught us the most important ingredient we add to any recipe is love. ❤️
It was so good and helpful. I’m excited about June!!
I thought I knew what I was doing in the pie department, but I see I could learn a lot from you. It was a fun class—and you’re a wonderful teacher! And now I know what to do with the scraps at the bottom of the bowl, how to avoid adding too much water and over-mixing the dough, and a lot more. Thanks, Kate!